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#41 lexing

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Posted 02 September 2006 - 03:22 PM

Ate at Shakeys t morato lunch. 2 lang waiter, isa pa manager. Sobra tagal bunch of lunch, lalo pag hiningi mo bill mo, hahaba balbas mo

#42 Pidro_Pilyo

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Posted 03 September 2006 - 08:37 AM

di naman siguro lahat ng branches ganun.

i use to work for a wastewater treatment consultant firm. based on my experience at sa dami ng napuntahan kong mga clients, meron talagang madumi at meron din malinis talaga.

share ko lang:
merong isang corned beef company na sobra talaga dumi, pag pasok ko sa production floor may nakita akong isang tumpok na kulay itim. pag lapit ko biglang "voooooom" puro bangaw pala nakadapo dun sa raw beef.

merong isang softdrinks company, pag sobra yung fill sa bote ng softdrink iniinuman mismo ng operator para tumama sa fill.

sa mga food chains naman, merong malinis talaga at merong grabe dumi. siguro nasa management na rin yun ng branch, kasi kung may malasakit yung manager at staff sa company magkukusa naman silang ayusin ang trabaho nila di ba.

yun lang

#43 d33th

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Posted 03 September 2006 - 12:47 PM

good point apolg :) Use to check SM malls food court din before and there are also some na nakalatag lang yung vegetables sa floor kaya beware talga :)

#44 JellyBins

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Posted 03 September 2006 - 06:58 PM

sayang naman kapag ganun...enjoy pa naman ako pag nag all you can eat...

#45 roadkill69ph

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Posted 04 September 2006 - 12:17 PM

Ang sama ng service dyan sa Saisaki, Eat all you can pero when I ask for 12 pcs of Kani Maki, they only give me 6 pcs., and after waiting for my other 6 pcs. pretend yun chef na hindi nya alam 12 pcs order ko, e nasa harap nya ako nagaantay, ayaw mamigay kasi gagawa sya ng panibago.
Lagi walang tempura, alam naman nilang mabilis maubos, bat di sila gumawa ng marami. Dadalhan ka nalang daw sa table, minsan di dumadating, pag follow up mo bigay saya 5 pcs e 10 kami sa table.
Ano kaya ang alternative sa Saisaki, better service and similarly priced?


Try Zensho along Morato - the old Caltex Dallas, Mcdo. Difference is the Eat-All-You-Can here is "Ala-carte" style. Meaning you have a "Buffet menu" instead of a buffet table and order as much as you want for 350 bucks (not so sure bwt the price i'll check it out in a while and just edit this post if i'm wrong) then that is the time they will start to prepare your order (can you say fresh?) and anytime you can order more.

Downside: takes a few minutes before your order comes - cuz they will cook it pa. And you can't order a specific kind of sushi/sashimi - you have to order the mix set kind.

Highlites: Best baked oysters and blue marlin in a Jap resto. Realy fresh.

#46 buddy01

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Posted 04 September 2006 - 05:09 PM

had this bad experince in shakeys glorietta.inabot ng almost an hour just to get my bill.another 20-30 minutes for the payment.after that experience, di na ako babalik dito.

#47 mrbeans

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Posted 04 September 2006 - 10:46 PM

Not a good place to eat lalo na sa branch nila sa Megamall...not GOOD service!

#48 gibbus_long

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Posted 05 September 2006 - 12:11 AM

ayaw ko na ng saisaki or any buffet resto. Better talaga ang ala-carte freshly made :)

#49 mhengh

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Posted 06 September 2006 - 10:46 PM

my family and I used to go to Saisaki often since laging large ang sushi servings namin...my sister is the best friend of the daughter of the head Japanese chef here...kaya laging busog kami sa specialty nya...tapos sabayan namin ng buffet para talagang busog...

#50 pimpkinŽ

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Posted 07 September 2006 - 06:58 AM

di na maganda quality ng foods nila, may attitude pa yung ibang waiters nila! <_<

#51 kLique

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Posted 07 September 2006 - 05:10 PM

My friend used to work as a waiter in Saisaki along EDSA. When he found out I loved Japanese food, he warned me never to eat at their restaurant. He said that often the food that they serve is not fresh anymore. And that some chefs are not that experienced anymore so the preparation of the food is not so good. Plus the kitchen is not very sanitary, there is a chance that the food they serve may be contaminated with something. I used to go to Saisaki a lot, particularly the one in Megamall. Not anymore.



merge na ito ngayon with kamayan and dads dba? (the one along edsa).. I used to frequent the place pa naman... thank God to Circles and the likes! ;) well... I guess that wld explain why we often would say na baboy na yung luto dito... bec it literally is!!!

Ang sama ng service dyan sa Saisaki, Eat all you can pero when I ask for 12 pcs of Kani Maki, they only give me 6 pcs., and after waiting for my other 6 pcs. pretend yun chef na hindi nya alam 12 pcs order ko, e nasa harap nya ako nagaantay, ayaw mamigay kasi gagawa sya ng panibago.
Lagi walang tempura, alam naman nilang mabilis maubos, bat di sila gumawa ng marami. Dadalhan ka nalang daw sa table, minsan di dumadating, pag follow up mo bigay saya 5 pcs e 10 kami sa table.
Ano kaya ang alternative sa Saisaki, better service and similarly priced?



typical pagtitipid ng mga buffet restos... ako what I do is I talagang dinadamihan ko order... kasi that's what they normally do.. scale down the orders para makatipid... kasi nga naman logic wld dictate that you cld always order some more so psychologically you wouldn't be as irritant as you'd be had it been ala carte! ;) :P

#52 TMX_626

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Posted 08 September 2006 - 09:25 AM

share ko lang:
merong isang corned beef company na sobra talaga dumi, pag pasok ko sa production floor may nakita akong isang tumpok na kulay itim. pag lapit ko biglang "voooooom" puro bangaw pala nakadapo dun sa raw beef.


talk about love for the insect specie... :boo:

merong isang softdrinks company, pag sobra yung fill sa bote ng softdrink iniinuman mismo ng operator para tumama sa fill.
yun lang


talk about efficiency at work!!! :blush:



merge na ito ngayon with kamayan and dads dba? (the one along edsa).. I used to frequent the place pa naman... thank God to Circles and the likes! ;) well... I guess that wld explain why we often would say na baboy na yung luto dito... bec it literally is!!!
typical pagtitipid ng mga buffet restos... ako what I do is I talagang dinadamihan ko order... kasi that's what they normally do.. scale down the orders para makatipid... kasi nga naman logic wld dictate that you cld always order some more so psychologically you wouldn't be as irritant as you'd be had it been ala carte! ;) :P



good suggestion sir!

so kung 10 kami sa table... i should order 20 tempura. para pabigay ng waiter... 10 na... hhhmnn pwede!!!! :rolleyes:

#53 clutch_player

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Posted 19 September 2006 - 09:18 AM

di naman siguro lahat...

#54 Humpster!!!!

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Posted 19 September 2006 - 09:36 AM

tsk tsk tsk kumakain pa naman ako dito :thumbsdownsmiley: ayoko na kumain ulit dito :thumbsdownsmiley: madumi pala.... :thumbsdownsmiley:

#55 kLique

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Posted 19 September 2006 - 10:56 AM

talk about love for the insect specie... :boo:
talk about efficiency at work!!! :blush:
good suggestion sir!

so kung 10 kami sa table... i should order 20 tempura. para pabigay ng waiter... 10 na... hhhmnn pwede!!!! :rolleyes:



kung 10 kayo sa table... order ang 4 sa inyo ng tig-10! that way di naman masyado magmumukhang marami... pero trust me medyo marami na din yan! hehe besides... pag paubos na u can always order some more! ;)

#56 imbrke

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Posted 20 September 2006 - 03:03 PM

ok

the worst food poisoning i had in my life came from the sai-suck-i group. wala na talaga laos na mga triple v restos. akala nila palagi nlang tanga ang mga kumakain. no quality and service. yung tempura nila 3/4 flour batter and 1/4 hipon. minsan 1/5 hipon pa! sana matauhan na yung mga natitirang tao kumakain pa dyan.

#57 kLique

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Posted 20 September 2006 - 03:36 PM

the worst food poisoning i had in my life came from the sai-suck-i group. wala na talaga laos na mga triple v restos. akala nila palagi nlang tanga ang mga kumakain. no quality and service. yung tempura nila 3/4 flour batter and 1/4 hipon. minsan 1/5 hipon pa! sana matauhan na yung mga natitirang tao kumakain pa dyan.


pare care to share pano ka na-food poison? I mean dahil ba sa sashimi or other stuff? kaya what I do is whenever I eat the tempura tinatanggal ko yung flour part... lakas kasi makaumay nyan! esp panay oil pa! hw abt the beef teppanyaki... what do they do here? I mean pano nila tinitipid to?

#58 the_rainwalker

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Posted 24 September 2006 - 03:23 AM

di naman siguro lahat ng branches ganun.

i use to work for a wastewater treatment consultant firm. based on my experience at sa dami ng napuntahan kong mga clients, meron talagang madumi at meron din malinis talaga.

share ko lang:
merong isang corned beef company na sobra talaga dumi, pag pasok ko sa production floor may nakita akong isang tumpok na kulay itim. pag lapit ko biglang "voooooom" puro bangaw pala nakadapo dun sa raw beef.

merong isang softdrinks company, pag sobra yung fill sa bote ng softdrink iniinuman mismo ng operator para tumama sa fill.

sa mga food chains naman, merong malinis talaga at merong grabe dumi. siguro nasa management na rin yun ng branch, kasi kung may malasakit yung manager at staff sa company magkukusa naman silang ayusin ang trabaho nila di ba.

yun lang



is there any way to get the information you know out on the web for public knowledge? or is there a government agency that posts their inspection information online?

#59 uilrja

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Posted 26 September 2006 - 03:10 PM

add ko lang experience ko dito sa saisaki west. went there during christmas of 2004. napansin ko medyo nagliligpit na sila kaya tinanong ko sa waiter kung magsasara na sila within two hours. sabi ng waiter hindi pa. eh di kain kami. tapos after one hour, sinabihan ba naman kami na magchristmas party na daw sila kaya magsasara na within one hour..p#tang %na...eh di sana kanina nagtanong ako kung magsasara kayo in two hours sana nag yes nalang siya diba? whats the point pinaasa mo yun customer na magsasara kayo in two hours tapos paalisin mo within one hour? halatang hindi sila service oriented..pera lang ang habol nila sa customers..

#60 kLique

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Posted 27 September 2006 - 04:25 PM

add ko lang experience ko dito sa saisaki west. went there during christmas of 2004. napansin ko medyo nagliligpit na sila kaya tinanong ko sa waiter kung magsasara na sila within two hours. sabi ng waiter hindi pa. eh di kain kami. tapos after one hour, sinabihan ba naman kami na magchristmas party na daw sila kaya magsasara na within one hour..p#tang %na...eh di sana kanina nagtanong ako kung magsasara kayo in two hours sana nag yes nalang siya diba? whats the point pinaasa mo yun customer na magsasara kayo in two hours tapos paalisin mo within one hour? halatang hindi sila service oriented..pera lang ang habol nila sa customers..



did you try talking to the branch manager or something?! what did you do?




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